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Name: Fruit Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 12
Cuisine: American
Ingredients: 2 1/2 c Flour; 1/4 c Molasses; 1 c Nuts, chopped; 1 ts Cinnamon; 12 oz Butter or margarine, (1 1/2; 2 Eggs beaten; 1 ts Baking soda; 1 1/2 c Hot water; 2 c Light brown suger; 1 1/2 c Chopped dates; 1 Jar (10 oz.) maraschino; 1 ts Baking Powder; 1 ts Salt; 1/2 ts Nutmeg

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INGREDIENTS

2 1/2 c Flour
1/4 c Molasses
1 c Nuts, chopped
1 ts Cinnamon
12 oz Butter or margarine, (1 1/2
2 Eggs ; beaten
1 ts Baking soda
1 1/2 c Hot water
2 c Light brown suger
1 1/2 c Chopped dates
1 Jar (10 oz.) maraschino
1 ts Baking Powder
1 ts Salt
1/2 ts Nutmeg

Servings

INSTRUCTIONS

Raisins may be substituted for some or all of the dates. Place first group of ingredients in a pan and boil 3 mins; set aside to cool. When cool add second batch of ingredients stirring after each addition. Sift togather remaining ingredients and add to the fruit mixture a little at a time stirring well after each addition. Place in greased and floured pans. Bake at 275 degress for 2 1/2 hours or till done. Bake in bundt or tube cake pan, or 2 or more loaf pans. NOTES : This is the cake for those who dont like fruit cake! Posted to EAT-L Digest 21 Dec 96 Recipe by: (Adapted from) MOUNTAIN-RECIPES@rmgate.pop.indiana.edu From: Bill Hatcher Date: Sun, 22 Dec 1996 11:09:57 -0500

NOTES

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Fruit Cake

2 1/2 c Flour
1/4 c Molasses
1 c Nuts, chopped
1 ts Cinnamon
12 oz Butter or margarine, (1 1/2
2 Eggs beaten
1 ts Baking soda
1 1/2 c Hot water
2 c Light brown suger
1 1/2 c Chopped dates
1 Jar (10 oz.) maraschino
1 ts Baking Powder
1 ts Salt
1/2 ts Nutmeg

Raisins may be substituted for some or all of the dates.    Place first group of ingredients in a pan and boil 3 mins; set aside to  cool. When cool add second batch of ingredients stirring after each  addition.    Sift togather remaining ingredients and add to the fruit mixture a little  at a time stirring well after each addition.    Place in greased and floured pans. Bake at 275 degress for 2 1/2 hours or  till done.    Bake in bundt or tube cake pan, or 2 or more loaf pans.    NOTES : This is the cake for those who dont like fruit cake!  Posted to EAT-L Digest 21 Dec 96    Recipe by: (Adapted from) MOUNTAIN-RECIPES@rmgate.pop.indiana.edu    From:    Bill Hatcher <bhatcher@GC.NET>    Date:    Sun, 22 Dec 1996 11:09:57 -0500

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Nutrition

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Serving Size: 1 Serving (190g)
Recipe Makes: 12 Servings

Calories: 332
Calories from Fat: 94 (28%)

Amt Per Serving		% DV

	Total Fat 10.4g	14 %
	Saturated Fat 2.2g	11 %
	Monounsaturated Fat 5.2g
	Polyunsanturated Fat 1.9g
Cholesterol 176.2mg		54 %
Sodium 198.7mg		7 %
Potassium 412.6mg		11 %
Total Carbohydrate 51.5g		15 %
	Dietary Fiber 4.1g	17 %
	Sugars, other 47.4g
Protein 11g		16 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 332

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